Bastille Day Gourmet Tasting Kit

With Bastille Day (7/14) just around the corner, Francophiles are getting ready to celebrate Le Quatorze Juillet in true Parisienne style. To help you join in on France’s most festive fête from the comfort of your home, beloved French liqueur brand St-Germain and NYC-based Gastronome Catering have teamed up to design an exclusive gourmet tasting kit, Menu du Quatorze Juillet, scheduled to launch on July 14.

celebrate bastille day in parisian style

While New Yorkers have started slowly venturing out since the Phase 2 reopening last month, the vast majority have realized the truth of the matter – apartment dining will not be going away any time soon. But preparing a meal for two doesn’t have to be a laborious chore. In fact, quite the opposite. The deluxe Bastille Day tasting kit — created by St-Germain and Gastronome whose high-profile clientele includes Fendi, Alice & Olivia, One King’s Lane, Tribeca Film Festival and Mark Cross to name a few — offers a 4-star tasting experience in the comfort of our homes.

Available for purchase through August 14, the kit will be equipped with everything you need to enjoy an elevated evening — including a Drizly code for the ingredients to make a St-Germain Spritz cocktail, paired with a Parisian-inspired tasting menu from award-winning chef Alex Ureña (bio below). This collaboration is an extension of the St-Germain Moment du Jour social initiative that aims to inspire creativity, elevate daily rituals and design special moments in people’s daily lives at this time.

St-Germain x Gastronome Catering
Menu du Quatorze Juillet Gourmet Tasting Kit
*light assembly required (including plating & heating)
Available for pre-orders July 1-July 10 on Gastronome Catering for delivery on July 13 & 14
Second wave (orders placed after July 10) to be shipped after July 15
$250 for the kit (available in NYC only)

St-Germain Spritz
*Kit includes a carafe, two glasses and stir rods to mix up the Spritz at home
*St~Germain (1 375ml bottle) & Moët (2 187ml splits) to be purchased through Drizly. Use code STGERMAINSPRITZ at check out to receive free delivery

2 parts Moët & Chandon Impérial Brut Champagne
1½ parts St-Germain French elderflower liqueur
2 parts sparkling Water

Method: Fill a tall Collins glass with ice. Add Martini & Rossi first, then St-Germain, then Club Soda (the order is essential). Stir completely and garnish with a lemon twist.

Menu du Quatorze Juillet
4 Course Prix Fixe Menu (for 2 guests)

Uni and Caviar
Salmon Roe, Miso Butter, White Toast

Peekytoe Crab Salad
Avocado, Tobiko Vinaigrette, Baby Greens

Roasted Chicken
Oyster Mushroom, Spinach & Parmesan Puree, Chicken Jus

Pamplemousse Custard
Mixed Berries, Vanilla Sauce

*All menu items can be made Vegan and/or Gluten Free. Menu alternatives available upon request

ABOUT ST-GERMAIN MOMENT DU JOUR
In collaboration with a collective of lifestyle experts and local bartenders from around the country, The St-Germain Moment Du Jour platform offers a series of lifestyle tips — spanning culture, gastronomy, style, and home décor — and cocktail pairings to help inspire creativity and design special moments in our daily lives. The program brings together local artisans and bartenders, who have been impacted in these challenging times, to share weekly tips on the St-Germain Instagram (@stgermaindrinks).

ABOUT ALEX UREÑA, GASTRONOME CATERING EXECUTIVE CHEF
For almost 30 years Award-Winning Chef Alex Ureña has been delighting discerning diners in some of New York City’s finest restaurants. He has entranced them with his elaborate menus from around the world. A true journeyman Chef Ureña has perfected his craft in kitchens from France to Spain, from The Bahamas to Washington DC.

Starting his career in the late 1980s, Chef Ureña learned cooking skills at such iconic New York restaurants as the River Café, JoJo and Bouley. But it was in Europe that Chef Ureña broadened his international culinary knowledge and perfected his style. He worked at Michelin-Starred eateries like Le Clos de Cimes, Le Jardin des Sens in France and El Bulli, Martin Berasategui in Spain. Chef Ureña worked alongside Martin Berasategui at his namesake restaurant where Chef Ureña made his strongest culinary connections and cemented his signature style.

Upon returning to the U.S, Chef Ureña took on the position of Chef de Cuisine and opened Blue Hill where they achieved “Two Stars” from The New York Times. Also included was the accolade of being named on the list for “New Best Restaurant” from James Beard. Chef Ureña went on to open Marseille in Hell’s Kitchen with Oren and Sasson where again, he was recognized with “Two Stars” from The New York Times.

Yearning to cook the cuisine he so came to love while in Europe, he finally ventured out on his own in 2006, opening his namesake restaurant Ureña, later becoming Pamplona. It was here where Chef Ureña would earn yet another “Two Star” review from The New York Times, this time as the only chef on the ticket, with critic Frank Bruni using words like “revelatory,” “enchanted,” and “dynamite” to describe his food.

Throughout his career Chef Ureña has been recognized by some of the culinary industry’s most prestigious organizations including a 2006 Rising Star Chef Award and 2006 Emerging Tastemaker Award from Food Arts Magazine as well as a 2001 Gold medal in Culinary Excellence from the American Tasting Institute and a 2000 James Beard nomination for “Best New Restaurant: Blue Hill”.